There are basically three reasons to make some things from scratch: 1) it's cheaper, 2) you can't readily buy it, or 3) the way you can buy it isn't the way you like it.
This Sunday finds me tearing up the kitchen-- in addition to the sauerkraut I started a couple of weeks ago, I have a little kim chee going, some vegan pumpkin-chocolate chip muffins, and I'm also toasting the spices to make some dukka to go with our roasted cauliflower soup.
What's dukka, you ask? It's a delicious nut and spice mix from Egypt. You take a hunk of bread, dip it in olive oil, and then in the dukka. We love it around here, and here is the only place we can get it.
DukkaThis Sunday finds me tearing up the kitchen-- in addition to the sauerkraut I started a couple of weeks ago, I have a little kim chee going, some vegan pumpkin-chocolate chip muffins, and I'm also toasting the spices to make some dukka to go with our roasted cauliflower soup.
What's dukka, you ask? It's a delicious nut and spice mix from Egypt. You take a hunk of bread, dip it in olive oil, and then in the dukka. We love it around here, and here is the only place we can get it.
1/2 cup hazelnuts
6 tablespoons coriander seeds
3 tablespoons whole cumin seeds
1/4 cup sesame seeds
1 tablespoon dried thyme
1/2 cup salted roasted pistachios
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant and the skins blister. Transfer the hazelnuts to a kitchen towel and let cool. Rub the nuts together to remove the skins and transfer to a food processor.
In a medium skillet, toast the coriander and cumin seeds over moderate heat, shaking the pan, until golden and fragrant, about 3 minutes. Spread the spices out on a plate and let cool completely, then finely grind in a spice grinder. In the same skillet, toast the sesame seeds over moderate heat until golden, 2 to 3 minutes.
Transfer the sesame seeds to the plate to cool. Add the coriander, cumin, sesame seeds and thyme to the food processor along with the pistachios, cayenne and 1 teaspoon each of salt and pepper and pulse until finely ground. Transfer the dukka to a bowl.
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